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4.9 from 42 votes

Soft & Chewy Gluten-Free Bagels

These gluten-free bagels have a chewy interior and a crisp, golden crust. Made with Greek yogurt for structure and moisture, they deliver the authentic bagel texture—soft inside, slightly dense, and perfect for toasting.

Prep Time
15 mins
Cook Time
15 mins
Resting Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings: 8 bagels
Calories: 135 kcal
Course: Breakfast , Lunch
Cuisine: American

Ingredients

  • 8 grams instant yeast certified gluten-free
  • ¼ cup warm water
  • 1 tablespoon sugar
  • 1 cup Greek yogurt room temperature
  • 2 egg room temperature
  • 2 ¼ cups All-Purpose Gluten-Free Flour Bob’s Red Mill recommended
  • 2 teaspoon baking powder
  • 1 teaspoon salt
For Boiling Bagels
  • large pot of water for boiling
  • 1 tablespoon brown sugar or molasses (for boiling water)
Extras
  • 1 egg white for egg wash (or olive oil)
  • 2 tablespoon everything Bagel seasoning

Instructions

    Cup of Yum
  1. Activate Yeast: In a small bowl, mix ¼ cup warm water with 1 tablespoon sugar. Sprinkle yeast and wait for it to froth (5-10 mins).
  2. Prepare Wet Ingredients: Whisk your room-temperature Greek yogurt and eggs in a separate bowl.
  3. Mix Dry Ingredients: Combine gluten-free flour, baking powder, and salt in a large bowl. Mix well.
  4. Combine Wet and Dry: Add the yeast and yogurt-egg mixture to the dry ingredients. Mix with a spatula for 2-3 minutes. The dough will be very wet at first then come together. It will still be slightly sticky (see image in post) once combined, which is normal for making gluten-free bagels.
  5. First Rise: Grease a glass bowl with some olive oil, add the dough then cover and let rise in a warm spot. It is ready once it doubles in size, about 1-2 hours, depending on your kitchen temperature.
  6. Place Dough Onto Floured Surface: Dust a surface with 2 tablespoon of your gluten-free flour. Turn out the dough and, with floured hands, shape it into a log. Divide it into 8 equal portions.Dough Texture: Your dough will be sticky. Use floured hands to shape it, and try to avoid adding extra flour. If it is way too sticky to handle, add 2 tablespoon of flour at a time until it comes together.
  7. Shape Dough: Roll each piece of dough into a ball. Place them onto a parchment-lined baking sheet. Then, use your finger to make a hole (¾ inch wide) in the middle.
  8. Quick Second Rise: While you prep the water bath, let your shaped bagels rest for 5 minutes. This will help them puff back up.
  9. Boil for a Chewy Crust: Preheat your oven to 400°F (204°C). Then, bring a large pot of sugar water to a boil. Drop bagels in one at a time and boil for 30 seconds per side. Remove with a slotted spoon.Boiling Tip: If your bagels fall apart, they may have been overproofed. Re-roll them to remove some of the air.
  10. Egg Wash & Toppings: Brush bagels with egg white or olive oil, then sprinkle with Everything Bagel Seasoning.
  11. Bake: Bake for 20-25 mins until golden brown. Cool for 10 minutes before slicing.

Notes

  • ⭐ Key Recipe Tip: The boiling step is essential—it sets the crust and gives bagels their signature chewy bite. Don’t skip it!
  • Storage & Make-Ahead Tips:
  • Yeast Update: Update: We tested this recipe by adding the instant quick-rise yeast directly to the flour, with great results. If you are confident your yeast is alive then simply add it in as a dry ingredient. Add the warm water with the wet ingredients. 
  • Fridge: Store bagels in an airtight container for up to 5 days.
  • Freezer: Once cooled, freeze in a zip-top bag for up to 3 months.
  • Reheating: Toast straight from the fridge/freezer, or microwave for 10–15 seconds before toasting.

Nutrition Information

Serving 1bagel Calories 135kcal (7%) Carbohydrates 25g (8%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.4g Cholesterol 22mg (7%) Sodium 618mg (26%) Potassium 59mg (2%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 31IU (1%) Vitamin B12 0.2µg Vitamin C 0.003mg (0%) Calcium 111mg (11%) Iron 1mg (6%) Zinc 0.3mg

Nutrition Facts

Serving: 8bagels

Amount Per Serving

Calories 135

% Daily Value*

Serving 1bagel
Calories 135kcal 7%
Carbohydrates 25g 8%
Protein 7g 14%
Fat 2g 3%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.4g 2%
Cholesterol 22mg 7%
Sodium 618mg 26%
Potassium 59mg 1%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 31IU 1%
Vitamin B12 0.2µg 8%
Vitamin C 0.003mg 0%
Calcium 111mg 11%
Iron 1mg 6%
Zinc 0.3mg

* Percent Daily Values are based on a 2,000 calorie diet.